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Vanilla Pound Cake with Peppermint Glaze

This Vanilla Pound Cake with Peppermint Glaze is moist, soft, and delicious. Flavored with vanilla and topped with a sweet peppermint glaze, this cake is sure to be holiday favorite!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: cake recipe, holiday dessert, holiday recipe, pound cake recipe
Servings: 10 slices
Calories: 691kcal


  • 1 cup unsalted butter softened
  • 3 cups granulated sugar
  • 1 cup plain Greek yogurt
  • ¼ cup Almond Breeze Almondmilk Vanilla Cashewmilk or milk of choice
  • 5 eggs
  • 3 teaspoons vanilla bean paste or vanilla extract
  • cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking soda


  • cups powdered sugar
  • 3-4 tablespoons Almond Breeze Almondmilk Vanilla Cashewmilk or milk of choice
  • ¼ teaspoon peppermint extract
  • ¼ cup crushed candy canes for garnish if desired


  • Preheat oven to 325F. Lightly grease a medium bundt pan with non-stick cooking spray. Set aside.
  • In a large bowl, cream butter and sugar for about 3-4 minutes, or until light and fluffy, using an electric hand mixer or stand mixer with fitted paddle attachment.
  • Slowly add in yogurt and milk, stir to combine. Beat in eggs, two at a time, followed by vanilla bean paste/extract.
  • Add in flour 1/2 cup at a time, followed by salt and baking soda. Stir just until combined. Pour batter into prepared pan.
  • Bake for 50 minutes to 1 hour 10 minutes, or until toothpick inserted into middle of cake comes out clean. Remove from oven and let cool completely.
  • When cake is cooled, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and peppermint extract until smooth.
  • Drizzle over cooled cake and top with crushed candy canes.


Serving: 1g | Calories: 691kcal | Carbohydrates: 117g | Protein: 10g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 133mg | Sodium: 191mg | Potassium: 121mg | Fiber: 1g | Sugar: 84g | Vitamin A: 703IU | Calcium: 58mg | Iron: 2mg